The Great Pot Pie experiment (and drunken cupcakes)

So tonight after hearing my little bro's awesome news that he was cast in a community play, and my class, I had to whip up some dinner. I had lots of vegetables, a little bit of milk, some questionable tofu, and a half a sheet of frozen puff pastry. What's a girl to do? I wanted to make a pot pie, especially since I have adorable perfectly sized pyrex dishes for individual pies. I looked at some recipes, but that seemed like too much work so I winged it. Experimenting is always a little daunting but my confidence came from the new In N' Out down the street in case it all went Kaflooey. Results: delicious! I can write up a psuedo recipe, but I don't think it would help much. I suggest jumping in head first as I did.

The drunken cupcakes were a delicious treat that my friend Kim brought over on friday. She had never made cupcakes before which was just wrong on so many levels. We made some cocktails, some cupcakes and feasted. The cupcakes were adorable, mini, and zebra striped. The wonders vanilla and chocolate batter can do. I did get a pic of the end result but the camera is eluding me now. More to come on this later then.

Till my next baking adventure!


Psuedo Pot Pie Recipe
I melted some butter in a sauce pan added, onion, carrots, potato, asparagus, cauliflower, frozen peas, zucchini, and tofu. cooked them for a bit, added salt and pepper, italian seasoning, then poured in a little milk and vegetable broth. Simmered it for a bit then thickened it with cornstarch. For us newer cooks, cornstarch is freaking amazing! I never knew how to make a sauce thick then cornstarch stepped off the shelves. Point is, it rules. Anyway threw it in the dishes, covered with puff pastry, baked it for 15 mins at 400 and voila. Pot Pie goodness. One change I would make, baking the tofu first as it soaked up the hot liquid and burned the crap out of my tongue. For those using chicken, this would not be a problem.